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The Macallan is out with a brand new whisky collection, and the backstory is an actual doozy, so concentrate for a minute. The brand new Concord Assortment launched this fall to focus on the model’s devotion to sustainable packaging. Per the press launch:
Sustainability has been a relentless guideline for The Macallan because it started crafting its single malt whisky in excellent concord with the gorgeous nature that surrounds The Macallan Property in Scotland’s Speyside in 1824. Impressed by The Macallan’s deep-rooted connection to nature for almost 200 years, The Concord Assortment is an exploration into the world of sustainable packaging. Fusing collectively revolutionary methods with supplies from the pure world on the finish of their life to see them reborn with a renewed goal.
Alright. Obtained that half? Now for what’s really contained in the bottle. For the inaugural launch, The Macallan Whisky Maker Polly Logan dove deep right into a stunning taste profile: chocolate. Yep, chocolate. However lest you assume The Macallan is heading within the route of Crown Peach, right here’s a bit extra from the press launch:
Polly collaborated with world-renowned pastry chef, Jordi Roca, the youngest of the acclaimed Roca brothers of El Celler de Can Roca, with whom The Macallan has a long-standing relationship. As a part of the exploration, she visited Jordi’s famed chocolate manufacturing unit, Casa Cacao in Girona and he or she additionally frolicked with grasp chocolatier, Damian Allsop.
By means of this distinctive expertise, Polly drew inspiration from the duo’s ardour, data and creativity to create The Macallan Concord Assortment Wealthy Cacao, looking the sherry seasoned oak casks maturing at The Macallan Property to determine uncommon, indulgent chocolate notes. “The Macallan Concord Assortment Wealthy Cacao is a superb expression which brings collectively the world of whisky with the fascinating world of chocolate” mentioned Polly Logan, Whisky Maker for The Macallan.
As if that every one didn’t appear gimmicky sufficient, the sustainable packaging for this one is comprised of pure by-products of the chocolate-making course of, together with husks from cacao pods. Husks! I suppose it’s a noble sufficient endeavor, but it surely sounds too intelligent by half. (And it nonetheless is available in a glass bottle, in spite of everything.) Let’s simply set all that apart for a second. How does this new Macallan really style?
Decidedly un-gimmicky. Downright scrumptious, really. The aroma exhibits that basic, sherried Macallan core with new leather-based, dried citrus, honey, and almond paste, however atop all that sits a novel wood-driven layer that does certainly evoke chocolate, err cacao, though not in an extremely apparent means. It’s extra refined than the identify implies with well-balanced notes of cocoa nibs, dry baking chocolate, and a little bit of milky espresso. The palate is the place the confections actually showcase with deeper, darker notes of chocolate that turn into nearly fudgy into the end. There’s a creaminess right here, as effectively, which works fantastically to enrich notes of darkish vanilla bean, juicy dates, and baking spice. It’s paying homage to a vacation fruit cake, if that fruit cake had chunks of chocolate in it — which can sound a bit unusual however not on this dram. Elaborate backstory apart, that is one to placed on the shelf.